COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT CREAM MUFFINS
Make and share this Coconut Cream Muffins recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Heat oven to 350°.
- Line 12 muffin tin with paper liners.
- Combine flour, baking powder and salt in a small bowl and set aside.
- In another bowl, combine cream with extracts and set aside.
- Beat butter in large mixing bowl on high speed for 1 minute.
- Gradually add sugar and beat until fluffy.
- Reduce mixer speed to medium and beat in eggs until well blended.
- On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed.
- Stir in coconut.
- Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done.
- Cool in pan on wire rack.
- For glaze, mix all ingredients and drizzle over muffins.
Nutrition Facts : Calories 333, Fat 17.6, SaturatedFat 12, Cholesterol 66.3, Sodium 199.4, Carbohydrate 40.5, Fiber 1.2, Sugar 23.4, Protein 4
COCONUT CREAM MUFFINS
I made these on Sunday and they are yummy! Straight from the oven warm, oh my gosh! I'm going to try adding chopped almonds next time.
Provided by Vonna Pauls
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- 1. Blend flour, baking powder and salt in a small bowl and set aside. Stir extracts into half-and-half
- 2. Beat butter in large bowl with an electric mixer on high speed for one minute. Gradually add sugar and beat until fluffy. On medium speed, beat in eggs one at a time until blended. Reduce speed to low and alternately beat in flour and half-and-half mixture, beginning and ending with the flour. Stir in coconut. Fill greased or paper lined muffin tins 2/3 full and bake a 350 degrees for 18 to 20 minutes. Makes one dozen.
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